Roasted Cauliflower with Tahini

Roasted Cauliflower with Tahini is a delightful Lebanese dish that combines the nutty flavor of tahini with the caramelized sweetness of roasted cauliflower. This keto-friendly meal is both satisfying and nutritious, perfect for a wholesome dinner.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Ground cumin - 1 teaspoon
• Ground paprika - 1 teaspoon
• Tahini - 4 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Water - 2 tablespoons (for the tahini sauce)
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Pine nuts - 2 tablespoons, toasted (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash and cut the cauliflower into bite-sized florets.
3. In a large mixing bowl, combine the cauliflower florets with olive oil, salt, cumin, and paprika. Toss until the cauliflower is evenly coated.
4. Spread the cauliflower on a baking sheet lined with parchment paper in a single layer.
5. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is golden brown and tender, tossing halfway through for even cooking.
6. While the cauliflower is roasting, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and water in a small bowl until smooth and creamy.
7. Once the cauliflower is done, remove it from the oven and let it cool slightly.
8. Drizzle the tahini sauce over the roasted cauliflower and sprinkle with chopped parsley and toasted pine nuts before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 26 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins C and K, promoting immune health and bone strength.
• High in fiber, which aids in digestion and helps maintain stable blood sugar levels.

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